The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ruth Atkinson Kendrick's Discussions (173)

Discussions Replied To (145) Replies Latest Activity

"Thanks, yes, I have Chocolot:). To register call 801.393.2230. Be sure and let me kn…"

Ruth Atkinson Kendrick replied Mar 14 to Chocolate classes in Utah?

9 Mar 17
Reply by Arainna Forth

"Hi Arianna, I teach classes in Salt Lake, Ogden and Logan. My next class is schedule…"

Ruth Atkinson Kendrick replied Mar 13 to Chocolate classes in Utah?

9 Mar 17
Reply by Arainna Forth

"Are you looking at the water temp or the chocolate temp? On the Savage, it takes a b…"

Ruth Atkinson Kendrick replied Mar 9 to Molding Liquor

6 Mar 12
Reply by Thomas Forbes

"You can get the product tested at most State Agriculture Colleges, or buy your own m…"

Ruth Atkinson Kendrick replied Mar 3 to Shelf stable semi sweet chocolate agave sauce?

5 Mar 4
Reply by Kelly Marley

"Get the water activity checked, then you will know."

Ruth Atkinson Kendrick replied Mar 3 to Shelf stable semi sweet chocolate agave sauce?

5 Mar 4
Reply by Kelly Marley

"There are two different type of converters. One is cheaper and VERY loud and puts ou…"

Ruth Atkinson Kendrick replied Feb 27 to Converting from 3 phase to single phase

17 Mar 12
Reply by Mike

"You can buy natural colored cocoa butter. I do both molded and enrobed pieces. With…"

Ruth Atkinson Kendrick replied Feb 13 to Dipping/enrobing vs molding

6 Feb 14
Reply by Paul John Kearins

"My experience has been that no matter how careful you are, there will always be impe…"

Ruth Atkinson Kendrick replied Jan 13 to Transporting Delicate Chocolate

2 Jan 13
Reply by Larry

"I don't think you can get it smooth with a food processor. Definitely not at Robot C…"

Ruth Atkinson Kendrick replied Jan 9 to My Hazelnut Praline Paste is Gritty

12 Jan 13
Reply by Kristofer Kalas

"You are only using 20% seed. I have always used 33%. Don't know if that would make t…"

Ruth Atkinson Kendrick replied Dec 19, 2013 to Tempering Chocolate - Soft chocolate due to too fast tempering?

13 Jan 8
Reply by Lee

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